Honey and Soy Sauce Marinated Chicken with Spinach Salad

Honey and Soy Sauce Marinated Chicken

Ingredients:
500g free range chicken thighs
5 tbs Dark soy sauce
8 garlic cloves - roughly diced
1/5 onion - roughly diced
3 tbs of honey
1/2 tsp. cracked black pepper

Method:

Place the chicken into a tray. Rub all of the remainder ingredients onto the chicken. Cover and leave in the fridge to marinate for at least 12 hours. The longer you leave the better it'll taste!

After the marination is complete, bake the chicken in the oven at 180degC for 30 - 50 minutes. Make sure to check the juices run clear before eating it. Once you are satisfied that it is properly cooked, serve with some rice or mashed potatoes along with some crunchy salad. 

Spinach Salad

Ingredients:
4 cloves of fresh garlic - finely chopped
1/5 red onion - finely chopped
2 cups of spinach - soaked in boiled hot water for 5 minutes
1 cucumber - sliced thinly with a potato peeler
3 tbs olive oil
Salt & cracked black pepper to suit taste

Method:

Make sure you have a good potato peeler so that you can slice off nice cucumber strips. Mix all the ingredients together in a bowl, and add salt and pepper to taste. Serve with a nice juicy piece of meat. Enjoy!

Spicy BBQ marinade for beef, lamb, pork or chicken.

Ingredients:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon peanut oil
1 tablespoon honey
1 teaspoon crushed red chili (or sambal oelek)
2 large garlic cloves

Instructions:

Crush the garlic and throw it into a large bowl. Throw the rest of the ingredients in there and mix well. Now add your meat and mix well. Cover and put away to your fridge over night for BBQ the next day. If you want to put away some for later place a funnel into the neck of a sterilised bottle and pour in marinade. Secure lid. You can label the bottle and decorate if you are into that sort of thing.

How to make a Chicken Laksa super quick

Ingredients:

Dry noodles (100g)
Laksa paste (120g)
Chicken fillet, sliced (150g)
Coconut milk (200ml)
Water (3/4 cup)
Cooking oil

First boil the dry noodles, drain and set aside.

Now fry the Laksa paste with a bit of oil on low heat until it becomes fragrant.

Then add the chicken pieces and the spring onion and stir together with the Laksa paste until chicken is cooked. Now add water and coconut milk and bring to boil. Add salt to taste.

That's it! Its nice and easy. Now just put the noodles into a bowl and pour the Laksa soup over the noodles. You can garnish with some herbs to make it look nice if you like. Instead of chicken you can use all sorts of ingredients, like prawns for example. Enjoy

Chicken with Mixed Peppers Recipe

This is a delightfully colourful dish, which can be prepared in no time at all.  

Ingredients:

60ml peanut or vegetable oil

5 cloves of garlic

300g of chicken breast - thinly sliced

3 peppers - 1 green, 1 red, and 1 yellow

1 red chilli - sliced 

50g onion - sliced

1 tsp. fish sauce

1/2 tbsp. light soy sauce

1/4 tsp dark soy sauce

1 tbsp. oyster sauce

50g of fresh basil

Method:

First chop up the peppers into thin strips. Heat up the wok on high heat with the oil. Fry the garlic, onion, and the chicken pieces. When the chicken is almost cooked add the peppers and the chilli.

Next add the remainder of the ingredients one by one, with basil last. Stir-fry for 2-3 minutes. Remove from the wok and serve immediately with some rice. 

Stir-fry chicken with mushrooms and bok choy

This an easy meal anybody can create in a matter of minutes. This is also a good way to get into Asian stir-fry meals. Once you've mastered this simple recipe you'll be able to prepare just about any other stir-fry dish.

Ingredients
Peanut or vegetable oil - 3 tbs.
Garlic - 5 cloves, diced
Brown onion - 1/4, diced
Spring onion - 2 branches, diced
Dark soy sauce - 2 tbs for the marinade, and 3 tbs for the stir-fry
Sesame oil - 1/2 tsp. for the marinade, and 1 tsp for the stir-fry
Chili - 1 whole chili, diced
Chicken fillet - 200g, sliced into small thin strips
Bok choy - 2 branches, coarsely diced
Sugar - 1 tsp.
Lemon juice - 2 tsp.
Cracked pepper - to taste
Salt - to taste
Rice - as much quantity as you like

Step 1 - Cook the rice

Before you begin your stir-fry you must first prepare the rice. This is important. Do not start your stir-frying until the rice is almost fully cooked. This is because the stir-frying stage will only take about 5-7 minutes. So you don't want to prepare the stir-fry too early because the rice will still be cooking.

Step 2 - Marinate the chicken

Place the chicken strips into small bowl. Add the sesame oil and the dark soy sauce. Mix well and set aside.

Step 3 - Begin stir-frying

Once your rice is nearly cooked, place your wok (or if you don't have one use a standard frying pan) on high heat, pour in the vegetable or peanut oil, add the chilli, brown onion, and the garlic. Stir vigorously to make sure nothing gets burned for about 1 minute. Now add the chicken strips, and stir-fry until it is almost cooked. Next add the bok choy, sesame oil, dark soy sauce, sugar, and the lemon juice. Stir-fry until the bok choy is cooked and still crispy. Be careful not to overcook it because this will make the bok choy become soggy. Next add the spring onion, and some salt and pepper to taste. Done! Serve immediately on rice.

Of course you can vary the amount of all the ingredients in this meal to suit your taste. Depending on how salty your dark soy sauce is you may find that you don't need the salt at all. Also do be careful on the amount of sesame oil you put in. This stuff is extremely powerful and it only takes a small quantity to overpower the entire dish.

Chicken Noodle Soup Recipe

Winter is definitely here and I suddenly have an absolutely BRUTAL flu. The best medicine for this is by far the old chicken soup! And better yet, its very easy to add some noodles to it. Now you have a bowl full of delicious chicken broth, yummy noodles, nutritious veggies, and of course CHICKEN.

Ingredients (serves 2 people):

300g chicken thigh fillet - diced into bite size pieces

1 brown onion - finely chopped

2 carrots - peeled and chopped into bite size pieces

1 celery stick - diced into bite size pieces

4 garlic cloves - finely chopped

3 tbs fresh parsley stems - finely chopped 

8 cups of water

1/2 tsp whole black peppercorns

Salt to taste

1 tbs of vegetable cooking oil

1 bay leaf

100g egg noodles

1/4 cup fresh parsley leaves - coarsely chopped (for garnishing)

Place the cooking oil into a large sauce pan on medium heat. Wait for the oil to heat up and add the onions and the garlic. Saute for about 4 minutes. Now add the chicken, carrots, parsley stems, black peppercorns, bay leaf, and water. Bring to boil and reduce the heat to low. Cover with lid and leave to cook for about 40 minutes.

After the 40 minutes add the noodles and the celery. Cook for a further 3 minutes, add salt to taste, and serve immediately while it's still piping hot. Garnish with parsley leaves. Be careful not to burn your tongue; too late for me.

Keep warm this winter with this great meal which is sure to help kick the crap out of your flu.